Roasted Cauliflower with Almond Sauce (Ester Restaurant)
User Reviews
5
Roasted Cauliflower with Almond Sauce (Ester Restaurant)
Description
This recipe features two main components: a creamy Almond Sauce made from almond meal, water, extra virgin olive oil, brown rice vinegar, egg yolks, salt, and pepper, and roasted cauliflower quarters. The sauce is prepared by heating almond meal with water and olive oil until slightly thickened, then blended with vinegar, seasoning, egg yolks, and more olive oil to create a thick, smooth emulsion.
The cauliflower is pre-cooked briefly by boiling or steaming to ensure tenderness, then grilled or roasted with olive oil, lemon juice, salt, and pepper to develop caramelization and a slightly crispy exterior. The dish is finished with roughly chopped toasted almonds and fresh mint leaves, adding texture and herbal notes.
This combination provides a rich, nutty backdrop to the mellow sweetness of roasted cauliflower. The almond sauce has a substantial texture, and the suggested complementary lighter sauces using yogurt provide alternatives based on preference.
The recipe yields more almond sauce than needed, which can be stored and used on other vegetables or meats. Roasting the cauliflower to a tender yet firm stage ensures a pleasant contrast with the creamy sauce and crunchy toppings.
Ingredients
Almond Sauce
- 1 cup almond meal
- 2/3 cup water
- 3/4 cup + 1 tbsp extra virgin olive oil , separated
- 2 tbsp brown rice vinegar (or rice vinegar or apple cider vinegar)
- 2 egg yolk
- 1 tsp salt (plus more to taste)
- black pepper
Roasted Cauliflower
- 1 cauliflower Note 1, large head
- 2 tbsp extra virgin olive oil
- 1/2 lemon , juice only
- salt
- black pepper
- 1/2 cup almonds , roughly chopped and lightly toasted in a dry frypan
- 1/2 cup mint leaf packed, fresh
Instructions
Almond Sauce
- Place the almond meal, water and 2 tbsp of olive oil in a small saucepan over medium heat. Heat until the almond meal starts to swell - around 2 to 3 minutes.
- Pour the almond mixture into a blender or small food processor and whiz until smooth. Add brown rice vinegar and salt and whizz to mix.
- With the blender running, add the egg yolks then pour the oil in a thin stream. Keep whizzing while you pour and the sauce will become thick and creamy. Taste to check the salt and pepper, then set aside (keep at room temperature).
Roasted Cauliflower
- Cut the cauliflower into quarters (leaving most of the outer leaves on). Cut off a bit of the core, otherwise it won't cook through because it is thicker (see photo below).
- Bring a large pot of water to boil. Add the cauliflower, bring back to boil then boil for 3 minutes. (Alternatively you could steam it.)
- Drain and leave the cauliflower to steam dry for 10 minutes. It also continues cooking.
- Preheat the grill/broiler on high and place the rack around 20cm/8" from the heat source.
- Drizzle the cauliflower with olive oil then place under the grill/broiler for 5 minutes until nicely charred, then turn the cauliflower and char the other side for a few minutes.
- Remove the cauliflower from under the grill/broiler and drizzle with lemon juice and sprinkle with salt and pepper.
To Serve
- Spread about 3/4 cup of the Almond Sauce on a plate. Place the cauliflower on top, sprinkle over the almonds and mint.
- This can be served warm or at room temperature.
Notes
- The cauliflower used was approximately 25cm/10" in diameter; cooking times may vary with size.
- Almond Sauce quantities exceed the cauliflower needs; leftover sauce refrigerates well and suits other roasted dishes.
- Two lighter sauce alternatives are suggested: Lemon Yoghurt Sauce and Yoghurt Tahini Sauce, both complementing roasted cauliflower with different flavor profiles.
- Pre-cooking cauliflower by boiling or steaming ensures even tenderness before roasting or grilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4as a side
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Serving | 144g | |
| Calories | 418cal | 21% |
| Carbohydrates | 9.7g | 3% |
| Protein | 7.4g | 15% |
| Fat | 41.2g | 63% |
| Saturated Fat | 5.3g | 27% |
| Cholesterol | 52mg | 17% |
| Sodium | 607mg | 25% |
| Potassium | 432mg | 9% |
| Fiber | 5.4g | 22% |
| Sugar | 2.6g | 5% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 44.6mg | 50% |
| Calcium | 110mg | 11% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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